Ingredients:

  • 1 cup All-Purpose Flour
  • ½ cup Whole Wheat Flour
  • 1 tsp Baking Soda
  • 1 tsp Ground Cinnamon
  • ½ tsp Fine Sea Salt
  • 1 ½ cups Very Ripe Bananas, mashed (approx. 3-4 large bananas)
  • ½ cup Light Brown Sugar, packed
  • 2 Large Eggs
  • ¼ cup Plain Greek Yogurt (0% or 2%)
  • 2 Tbsp Neutral Oil (e.g., Canola or Coconut)
  • 1 tsp Pure Vanilla Extract

Instructions:

  1. Preheat oven to 350°F (175°C). Lightly grease and flour a 9x5 inch loaf pan, or line it with parchment paper leaving an overhang.
  2. In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, cinnamon, and salt. Set aside.
  3. In a large bowl, thoroughly mash the ripe bananas until mostly smooth. Add the brown sugar, eggs, Greek yogurt, neutral oil, and vanilla extract. Whisk until the mixture is uniform and creamy.
  4. Add the dry ingredients to the wet ingredients. Using a rubber spatula, gently fold the mixture until just combined. Stop mixing immediately once no streaks of dry flour remain.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for 50–60 minutes. If the top browns too quickly, tent lightly with aluminum foil after 30–40 minutes. The bread is done when a wooden skewer inserted into the center comes out clean.
  7. Remove from the oven and allow the loaf to cool in the pan for 10 minutes. Lift onto a wire rack and cool completely before slicing.